- 2 British red dessert apples, peeled, cored and quartered
- 1 large ripe mango, peeled and chopped
- Juice of 2 satsumas
Put the apples in a pan and add 3-4 tbsp water. Bring to a gentle simmer and cook for about 10 minutes until soft.
Place the cooked apple in a blender with its juices, the chopped mango and the satsuma juice and blitz to a smooth purée. Mix with natural yogurt, if you like.